Creole Gumbo Recipe
A flavor-packed Creole gumbo with rich spices, hearty meats, fresh seafood, and vegetables for a filling and unforgettable Southern feast.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 can 14 oz diced tomatoes
- 6 cups chicken or seafood broth
- 1 pound andouille sausage sliced
- 1 pound shrimp peeled and deveined
- 1/2 teaspoon thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- Salt and black pepper to taste
- 2 cups cooked white rice
Instructions
- Make the roux: Heat oil in a heavy pot over medium heat. Gradually whisk in flour, stirring constantly for 15 minutes until dark brown.
- Cook the vegetables: Add onion, bell pepper, celery, and garlic to the roux. Sauté for 5 minutes until they soften and become aromatic.
- Simmer the base: Stir in diced tomatoes, broth, bay leaves, thyme, and paprika. Bring to a boil, then reduce heat to low.
- Add sausage: Toss in sliced andouille sausage and cook for 20 minutes, allowing the flavors to meld beautifully.
- Incorporate the shrimp: Add shrimp and cook for 10 minutes or until they turn pink and tender.
- Final touches: Remove bay leaves. Adjust seasoning with salt and black pepper. Serve the gumbo hot over white rice.
Notes
Nutritional Information (Per Serving):
- Calories: 480
- Total Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Vitamin A: 10%
- Iron: 20%
- Vitamin C: 18%
- Potassium: 15%
- Calcium: 12%
Additional Notes/Tips:
- Seafood Twist: Substitute crab meat for shrimp for a luxurious upgrade.
- Thickening Secret: The roux needs constant stirring—ignore it, and you'll get a sad burnt mess.
- Spice Tip: Control the heat by adjusting the cayenne. It's a gumbo, not a daredevil challenge.
- Storage Hack: Let it sit overnight—the flavors deepen and get even better.